Roasted Butternut Squash
A recipe from Georgia Department of Education School Nutrition
This slow-roasted butternut squash is a flavorful way to elevate your vegetable offerings during cooler months, with seasonings that perfectly enhance its taste.
Ingredients:
- 13 lbs + 1/2 lbs Squash, butternut, peeled, seeded, and diced
- 1/2 cup House Spice Blend
- 1 tbsp Rosemary, dried
- 1 tbsp Sage, dried, rubbed
Steps:
- Place all ingredients in a large bowl. Gently mix to combine.
- Line sheet pans with parchment paper and lightly spray with pan spray.
- Spread the seasoned butternut squash in an even layer. Take care not to overcrowd the pan or your squash will not roast well.
- Spray the top of the butternut squash with pan spray and cover lightly with foil.
- Slow roast at 350°F for 90 minutes.
- Remove the squash from the oven and hot hold, covered, until use.
This slow roasting technique is great because you do not need to check on the squash or stir it.
Cook to 135°F or higher.
Hold at 135°F or above.
Holds well for the duration of service and does not require batch cooking.
Recipe Details
Harvest of The Month
Meal Components:
Vegetable Red/Orange
Crediting Information
- 1/2 cup Vegetable Red/Orange
HACCP Category:
Process #2 (Same Day)
Yield:
50
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 59 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 6 | mg |
Tips:
- This slow roasting technique is perfect for butternut squash. It keeps the squash from drying out and becoming too dark. The roasting helps develop great flavor too that is not achieved with steaming.
Additional Recipe Photographs
